Preheat oven to 400F. Set a wire rack inside a large rimmed baking sheet. *Season steak with Char-Crust Hickory meat rub pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.

Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet (be sure to have fan on high; the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.

Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.

Pile herbs on top of steak, transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes. *Watch the time – this calls for a 2 inch steak!

Wine: Enjoy with a glass of Mount’s Family Grenache. Ever since Colleen and I visited Mount’s on a trip to Sonoma we’ve been loyal members of their wine club and appreciate the uniqueness of their wines and great price point!

Where I’ve had this item at a restaurant: I do believe the rib eye recipe at Maude’s Liquor Bar in Chicago is pretty darn close. If you’re in town and you are a rib eye fan, it’s not to be missed!

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